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Easily the most elegant dish you can serve for breakfast or brunch! Easter Morning Quiche is an easy, yet elegant addition to your special day table spread. Fluffy eggs are loaded with savory sausage, electric red peppers, fresh spinach, and the perfect amount of melted mozzarella and smoked Gouda cheeses, and baked upon a flaky crust to make for the perfect, tasty touch to start the day. Let Easter Morning Quiche become a staple at all your special morning meals. It's just perfect!
Easily the most elegant dish you can serve for breakfast or brunch! Easter Morning Quiche is an easy, yet elegant addition to your special day table spread. Fluffy eggs are loaded with savory sausage, electric red peppers, fresh spinach, and the perfect amount of melted mozzarella and smoked Gouda cheeses, and baked upon a flaky crust to make for the perfect, tasty touch to start the day. Let Easter Morning Quiche become a staple at all your special morning meals. It's just perfect!
Ingredients
- 1 (9-inch) refrigerated pie crust
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 1 (12-ounce) package breakfast sausage patties, links, or ground
- 1/2 cup red bell pepper diced
- 3 cups fresh spinach chopped
- 3 eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup milk
- 1 cup mozzarella cheese shredded
- 1 cup smoked Gouda cheese shredded
Directions
- Preheat the oven to 425 degrees F.
- Roll out the pie crust and place it into an ungreased 9-inch pie plate.
- Use a fork to gently poke holes in the bottom of the crust to prevent it from bubbling.
- Bake the pie crust until it is golden, about 10-12 minutes.
- Place the pie plate on a wire rack and allow the partially baked crust to cool.
- Reduce the oven temperature to 350 degrees F.
- In a large skillet over medium-high heat, add the olive oil.
- Add the onions to the heated oil and cook until they are soft, about 4-5 minutes.
- Add the sausage to the onions and cook, while crumbling the meat, until the sausage is no longer pink, about 5-7 minutes.
- Add the red bell peppers and the spinach to the sausage-onion mixture and mix well to combine.
- Transfer the skillet from the heat and let the sausage mixture cool slightly.
- In a large mixing bowl, add the eggs, the garlic powder, the onion powder, the salt, the pepper, and the milk and whisk to combine.
- Fold the mozzarella and the Gouda cheese into the egg mixture.
- Add the cooled sausage mixture to the egg mixture and mix to combine.
- Pour the quiche filling into the partially baked pie crust.
- Bake the quiche until the filling is set, golden-brown around edges, and it reaches an internal temperature of 160 degrees F, about 50-55 minutes.
- Transfer the pie plate to a wire rack and let the quiche rest, about 10 minutes.
- Slice and serve.
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